Halve peppers, seed, and remove internal membranes. Place on aluminum-foil covered cookie sheet and roast at 450
degrees for 10 – 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove skins and slice peppers into strips and place in a pan with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for 15 minutes. Add creamcheese cut into chunks. Puree mixture in blender or food processor until smooth. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl.
Total calories – 1,351 Total grams carbohydrate – 46.1
Per serving – 226 calories 7.7 grams carbohydrate